Preparation:
20 minutes
Time-To-Table:
40 minutes
Serves: 24 appetizers
Ingredients:
-
1 package refrigerated 9-inch pie crust with no "partially hydrogenated oil" in the ingredient list
-
2/3 cup fresh or frozen mixed berries*
-
1/4 cup Better'n Eggs®**
-
1/4 cup fat-free half and half
-
5 teaspoons sugar
-
1/4 teaspoon vanilla
Instructions:
- Heat oven to 400°F. Spray a 24-cup or two 12-cup miniature muffin pans with nonstick cooking spray. Unroll pie crusts. Using a 2 ½-inch round cookie cutter, cut 12 circles from each pie crust; discard unused dough. Press circles into muffin cups; lightly prick each cup several times with fork.
- Bake 5 to 6 minutes or until crusts are puffed and set. Reduce oven temperature to 325°F.
- Place a few pieces of fruit in each cup. In small bowl whisk together Better’n Eggs, fat-free half and half, sugar and vanilla until sugar is dissolved.
- Carefully pour a small amount of egg mixture into each cup filling to the top edge of crust. Bake 12 to 14 minutes or until custard is almost set. Cool completely; remove from pan. Best served within 3 hours.
Tips & Substitutions:
- Use your favorite fresh berries such as blackberries, strawberries, blueberries or raspberries. If using frozen fruit; thaw and drain completely.
- AllWhites® can be used as a substitute for Better’n Eggs.
0128
|
| Amount Per Serving |
|
1g
|
101
|
| Protein |
Calories |
Nutritional Information
| Serving Size: |
2 custard cups |
|
| Calories: |
101 |
% Daily
Value* |
|
| Total Fat |
5 (g) | 8% |
|
|
| Sat Fat |
2 (g) | 12% |
|
|
| Trans Fat |
0 (g) | |
|
| Cholesterol |
3 (mg) | 1% |
|
| Sodium |
123 (mg) | 5% |
|
Total
Carbohydrate |
13 (g) | 4% |
|
|
| Dietary Fiber |
1 (g) | 1% |
|
|
| Sugar |
3 (g) | |
|
| Protein |
1 (g) | 2% |
|
| Calcium |
15 (mg) | 1% |
|
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
